Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa

Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa
Chicken Breasts with Cornmeal-Coriander Crust and Black Bean-Mango Salsa
Cornmeal adds a nice crispness to the coating for the chicken. The salsa and the Three-Pepper Slaw with Chipotle Dressing make this a colorful entrée. For drinks, mix up some tequila-lime spritzers by combining a little tequila with fresh lime juice and sparkling water, or uncork a bottle of dry Gewürztraminer.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Serves 8
Bean Chicken Herb Sauté Low Fat Mango Cornmeal Coriander Bon Appétit
  • 3 tablespoons fresh lime juice
  • 1 teaspoon sugar
  • nonstick vegetable oil spray
  • 1 tablespoon ground coriander
  • 1/2 cup chopped fresh cilantro
  • 3/4 cup finely chopped red onion
  • 1/3 cup yellow cornmeal

Preparation Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour. Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts. Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve. Per serving: calories, 296; total fat, 6 g; saturated fat, 1 g; cholesterol, 96 mg. Nutritional analysis provided by Bon Appétit

Preparation Place first 8 ingredients in large bowl. Toss to combine. Season salsa with salt and pepper. Cover; let stand 1 hour. Preheat oven to 250°F. Mix cornmeal and coriander in shallow bowl. Sprinkle chicken with salt and pepper. Generously spray large nonstick skillet with nonstick spray. Place skillet over medium-high heat. Coat 1 side of each chicken breast with cornmeal mixture. Place 4 chicken breasts, cornmeal side down, in skillet; cook until golden on bottom, about 5 minutes. Reduce heat to medium-low. Turn chicken over. Cook chicken until cooked through, about 5 minutes longer. Transfer chicken to baking sheet. Keep warm in oven. Wipe out skillet, then spray with more nonstick spray. Repeat with remaining 4 chicken breasts. Cut chicken breasts diagonally into 1/2-inch-thick slices. Transfer to plates. Spoon salsa atop chicken and serve. Per serving: calories, 296; total fat, 6 g; saturated fat, 1 g; cholesterol, 96 mg. Nutritional analysis provided by Bon Appétit

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